Saturday, February 4, 2012

Sweet Cards & Decadent Desserts Blog Hop

Hey Crafty Friends-

Welcome to the hop! I love the way this cute little project turned out. I hope you like it too.


I cut 2, 2.75 inch scalloped circles out of craft cardstock from the Preserves Cricut cartridge and glued them together, inserting a toothpick inside. I cut a 2 inch heart out of DCWV Sweet Stack. I inked the edges of the scalloped circle with Stampin Up Rose Red, and inked the heart with Chestnut Roan. I also stickled the scallop. The Mad about you is from the Close to my Heart stamp set MAD ABOUT YOU. And the To: and From: are also CTMH. I popped the hear up on foam dots, added a couple small gems, and a bow made from Trendy Twine Strawberry Cupcake. I love when my ideas turn out so cute! Now on to the recipe. What better than DARK CHOCOLATE CUPCAKES and BUTTER CREAM FROSTING to go with this Valentine:

  • 2 cups boiling water
  • 1 cup unsweetened cocoa powder
  • 2 3/4 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup butter, softened
  • 2 1/4 cups white sugar
  • 4 eggs
  • 1 1/2 teaspoons vanilla extract


  1. Preheat oven to 350 degrees F (175 degrees C). Grease cupcakes pans or use paper liners. In medium bowl, pour boiling water over cocoa, and whisk until smooth. Let mixture cool. Sift together flour, baking soda, baking powder and salt; set aside.
  2. In a large bowl, cream butter and sugar together until light and fluffy. Beat in eggs one at time, then stir in vanilla. Add the flour mixture alternately with the cocoa mixture. Spread batter evenly between the prepared pans.
  3. Bake in preheated oven for 15 min. Check and add additional time if needed. Timing depends on oven. Allow to cool.   




About 3 cups of icing.


Step 1

In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.

Step 2

For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.

Step 3

For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk.

Step 4

For Pure White Icing (stiff consistency), omit butter; substitute an additional 1/2 cup shortening for butter and add 1/2 teaspoon No-Color Butter Flavor. Add up to 4 tablespoons light corn syrup, water or milk to thin for icing cakes.

Hope you enjoyed visiting my blog today! Hop on over to the next blog on the list!

Janet :

Nicolette :

Jearise :

Jamie :

Kerri :   <------------- you are here

Kristy -



  1. sweet! and now i am hungry for a cupcake! :)

  2. love love this


  3. I better get busy making those toppers. I have a huge dessert party next week and these are super cute! Great inspiration..thanks!
    TFS New follower!
    I would love it if you get a chance to hop over and see some of my Valentine ideas as well!!
    Creative Wishes,

  4. Your cupcake toppers are so adorable and your cup cakes sounds so yummy. Thanks so much for sharing.

  5. These toppers are so cute! Great idea.
    Thanks for sharing! :)

  6. What adorable toppers and your cupcakes sound deliscious!

  7. These toppers are so adorable, love the added touch of stickles!
    These cupcakes sound sooo yummy, I love cupcakes...mmmmm!!